Welcome to this Mexican Corn Chicken Soup recipe, a hearty and flavorful dish perfect for using up fresh end-of-summer corn. This Mexican-inspired recipe blends savory chicken, sweet corn, and aromatic spices, creating a comforting soup that’s sure to warm your heart. Whether you’re looking for a quick weeknight meal or a batch-friendly dish that freezes well, this corn chicken soup recipe will be your new favorite. Let’s dive into the recipe and learn how to make this easy and delicious dish.
Ingredients for Mexican Corn Chicken Soup
To create this delightful Mexican Corn Chicken Soup, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 large tomatoes, seeded and diced
- 3 cups corn kernels (from about 4 ears of fresh corn)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon salt
- 2 ½ cups chicken broth
- 2 boneless, skinless chicken breasts
- ½ cup heavy cream
Optional Garnishes:
- Cotija cheese
- Cilantro
- Red pepper flakes
How to Make Mexican Corn Chicken Soup – Step by Step
Step 1: In a large pot, heat olive oil and butter over medium-high heat. Add diced onion and green bell pepper, and sauté for 3-4 minutes until tender. Add minced garlic and cook for an additional minute until fragrant.
Step 2: Stir in the diced tomatoes, corn kernels, chili powder, cumin, and salt. Cook for 1 minute to let the spices bloom and mix well with the vegetables.
Step 3: Pour in the chicken broth and give it a good stir. Add the chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to a simmer, cover, and cook for 20 minutes.
Step 4: Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Step 5: Using an immersion blender, partially blend the soup to create a thicker consistency. Alternatively, you can blend 3 cups of the soup in a blender and return it to the pot.
Step 6: Return the shredded chicken to the soup and stir in the heavy cream. Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve hot, garnished with Cotija cheese, cilantro, and red pepper flakes.
Helpful Tips for Mexican Corn Chicken Soup
- Use fresh corn: Fresh corn will give your soup a sweeter and richer flavor, but frozen or canned corn can be used as a substitute.
- Leftover chicken: If you have leftover cooked chicken, simply add it at the end when you’re adding the cream.
- Blending the soup: For a creamier texture, blend more of the soup, but if you prefer a chunkier texture, blend less.
Cooking Tips for the Best Mexican Corn Chicken Soup
- Spice it up: If you like your soup spicy, add some chopped jalapeños or a pinch of cayenne pepper.
- Thick or thin: Adjust the consistency of the soup by adding more or less chicken broth.
- Creamy texture: For an extra creamy texture, use half-and-half or add more heavy cream.
Serving Suggestions for Mexican Corn Chicken Soup
Pair this Mexican Corn Chicken Soup with warm, crusty bread or tortilla chips for dipping. A fresh side salad with a citrusy vinaigrette can add a refreshing contrast to the richness of the soup. If you’re hosting a dinner party, serve the soup as a starter alongside Mexican street corn or a cheesy quesadilla.
Nutritional Information
This Mexican Corn Chicken Soup is not only flavorful but also packed with nutritional benefits. Here’s a breakdown of the nutritional content per serving:
- Calories: 320 kcal
- Fat: 18g
- Carbohydrates: 25g
- Protein: 20g
- Fiber: 4g
- Vitamin C: 35% of daily value
- Iron: 10% of daily value
Storage and Leftovers for Mexican Corn Chicken Soup
This Mexican Corn Chicken Soup is perfect for meal prep as it stores well in the fridge for up to 5 days. To freeze, allow the soup to cool completely, then store it in airtight containers or freezer bags for up to 3 months. When reheating, thaw the soup overnight in the fridge and reheat it on the stovetop over medium heat, stirring occasionally.
Frequently Asked Questions (FAQs) for Mexican Corn Chicken Soup
1. Can I use frozen corn instead of fresh corn? Yes, you can substitute frozen or canned corn if fresh corn is not available. The soup will still be delicious!
2. How do I make this soup spicier? To add more heat, include diced jalapeños, serrano peppers, or a pinch of cayenne pepper when cooking the onions and bell peppers.
3. Can I use leftover chicken for this recipe? Absolutely! If you have leftover cooked chicken, shred it and add it to the soup when you add the cream.
4. Can I make this soup dairy-free? Yes, you can substitute the heavy cream with coconut milk or omit it altogether for a lighter, dairy-free version.
Related Recipes for Mexican Soup Lovers
If you’re a fan of Mexican-inspired dishes like this Mexican Corn Chicken Soup, check out these related recipes:
- Ultimate Cowboy Casserole Cornbread
: A hearty, comforting meal perfect for any occasion.
- Sausage Balls Recipe with Red Lobster Mix
: A tasty appetizer that’s easy to make and packed with flavor.
Conclusion
I hope you enjoy making this Mexican Corn Chicken Soup as much as I enjoyed sharing the recipe with you. It’s the perfect comforting meal that’s easy to make and full of flavor. Don’t forget to share your own variations or feedback in the comments below! Happy cooking!
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Mexican Corn Chicken Soup – Hearty, Flavorful, Easy Recipe
Description
Welcome to this Mexican Corn Chicken Soup recipe, a hearty and flavorful dish perfect for using up fresh end-of-summer corn. This Mexican-inspired recipe blends savory chicken, sweet corn, and aromatic spices, creating a comforting soup that’s sure to warm your heart. Whether you’re looking for a quick weeknight meal or a batch-friendly dish that freezes well, this corn chicken soup recipe will be your new favorite. Let’s dive into the recipe and learn how to make this easy and delicious dish.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 large tomatoes, seeded and diced
- 3 cups corn kernels (from about 4 ears of fresh corn)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon salt
- 2 ½ cups chicken broth
- 2 boneless, skinless chicken breasts
- ½ cup heavy cream
Optional Garnishes:
- Cotija cheese
- Cilantro
- Red pepper flakes
Instructions
Step 1: In a large pot, heat olive oil and butter over medium-high heat. Add diced onion and green bell pepper, and sauté for 3-4 minutes until tender. Add minced garlic and cook for an additional minute until fragrant.
Step 2: Stir in the diced tomatoes, corn kernels, chili powder, cumin, and salt. Cook for 1 minute to let the spices bloom and mix well with the vegetables.
Step 3: Pour in the chicken broth and give it a good stir. Add the chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to a simmer, cover, and cook for 20 minutes.
Step 4: Remove the chicken breasts from the pot and shred them using two forks. Set aside.
Step 5: Using an immersion blender, partially blend the soup to create a thicker consistency. Alternatively, you can blend 3 cups of the soup in a blender and return it to the pot.
Step 6: Return the shredded chicken to the soup and stir in the heavy cream. Simmer for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Serve hot, garnished with Cotija cheese, cilantro, and red pepper flakes.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh corn: Fresh corn will give your soup a sweeter and richer flavor, but frozen or canned corn can be used as a substitute.
- Leftover chicken: If you have leftover cooked chicken, simply add it at the end when you’re adding the cream.
- Blending the soup: For a creamier texture, blend more of the soup, but if you prefer a chunkier texture, blend less.
